1 onion, diced
1 tbsp rice bran oil
1-2 tbsp Thai green curry paste
400g chicken livers
Freshly ground salt and black pepper
Finely grated rind and juice of 1 large orange
Saute onion in oil until transparent. Add curry paste.
Wash and halve chicken livers if too large. Pat dry. Add to pan. Saute until just pink inside. Add seasoning, orange rind and juice. Cover and poach for about 1 minute. Great served on pasta, rice or potato mash and garnished with fresh herbs. -Serves 4